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JeremyEG's Profile

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Need new Drip Coffee Maker, under $75

I get my coffee stuff from WholeLatteLove. I actually love talking to them on the phone too as they are serious coffee geeks and they enjoy 'counseling' people to figure out what they want/need. They actually talked me out of a more expensive grinder last year noting that it wasn't worth the extra money given the espresso maker I had already.

Good luck. I went through so many drip coffee makers over the years that had the same problems you've had and finally switched to a stainless steel french press. Good luck!
JeremyEG
HomeCookLocavore.com

Oct 02, 2014
JeremyEG in Cookware

Hamburger and mashed potatoes?

I would guess the hand-held part is on the right track. A huge percentage of burgers sold come from fast food joints and here in the US, 20% of meals are consumed in cars so yes, I would think that that accounts for at least some of the popularity of the completely hand-held meal. Anyone know if fries were served with the same frequency pre-McDonald's?
JeremyEG
HomeCookLocavore.com

Sep 27, 2014
JeremyEG in General Topics

Best way to cook a grassfed rump roast

I've used that cut for either Korean or Sichuan stir-fry like this:

Partially freeze roast, then slice into slices that look something like a large julienne. Heat peanut oil in wok along with minced ginger, garlic, and chili pepper if you'd like and Sichuan peppercorns when you have them. Dust meat with corn starch and fry very quickly in the wok. Add some greens (even wilted salad works fine here). Toss together and add a splash of soy, some dry sherry, a pinch of sugar and more spice if you want it. Serve with rice.

That's cool that you're working through the cow!

JeremyEG
HomeCookLocavore.com

Sep 26, 2014
JeremyEG in Home Cooking
1

Cooking week's worth of food.

These are great ideas. Thank you! I love 'stretching' animal proteins. Fried rice dishes, quiches, and even Indian dishes are easily made by keeping some simple condiments around, regardless of what extra protein and vegetables you have around. Don't forget to keep a bag in the freezer for bones and vegetable scraps for stock. Soup is almost always an easy meal once the stock is made.
JeremyEG
HomeCookLocavore.com

Sep 20, 2014
JeremyEG in Home Cooking

Whole Pig Dinner @ Trestle on Tenth ... any recent experiences?

I had a great whole pig dinner at the Breslin for a friend's birthday. Great service, sides. wine and cocktails. I understand they have other options for groups as well. Man, that was a great dinner.
JeremyEG
HomeCookLocavore.com

Sep 06, 2014
JeremyEG in Manhattan

Mashed potato recipes

Hey there,
Mashed potatoes are fun and most people I know do not follow a recipe, partly because you're unlikely to mess it up and it's pretty easy to adjust if it doesn't taste right to you.

Peel some yukon golds and add to a pot of salted water
Bring water to simmer and cook until soft
Add some butter (I hate to say it, but the more, the better)
Add a pinch of salt and pepper and mash with your new masher
Pour in some milk or cream and mash again until they look creamy. I would try to make them a little thinner than you think they need to be in the beginning as they stiffen up a bit as they sit around
Taste again for seasoning and from here you can add minced chives or other herbs if you want. A bit of parmesan or cheddar. Think about other mashed potatoes you've enjoyed and you can probably get it pretty close at home!

Good luck!

JeremyEG
HomeCookLocavore.com

Sep 04, 2014
JeremyEG in Home Cooking
1

Easy home cooking?

Congrats on making the decision to eat well. The benefits should be great, long-lasting, and delicious.

Great suggestions so far. I suggest learning to make a couple kinds of stock. Maybe vegetable stock or chicken stock. It takes some time although it's not active time. Just a while for everything to simmer. From there, the stock can be used as a base for VERY fast meals. I sometimes toss in some leftover chicken, a couple eggs and some lemon and make a delicious Greek soup. Other nights, I might just add leftover vegetables and other nights, I'll add a bit of cream and potato. There really is no limit to what you can do with good stock around. It's also a nice base for a simple pasta dish. Cook the pasta, saute some garlic and maybe some greens and add a couple ladlefuls of stock and you've got a really great meal. Try to eat seasonally if you can as well. You have to do very little to make fresh ingredients taste good. Tonight, I just had a tomato sandwich that was special and took 45 seconds to make. :) Good luck!
JeremyEG
HomeCookLocavore.com

My Aplogies, but I Need to Vent About America's Test Kitchen

Maybe CI should over 12 free recipes for a penny if you agree to buy 6 at full price in the coming year?
JeremyEG
HomeCookLocavore.com

Sep 01, 2014
JeremyEG in Food Media & News

Best anejo tequila cocktails

I've enjoyed 1.5 oz of anejo with 1/2 oz of campari and grapefruit bitters.
JeremyEG
HomeCookLocavore.com

Aug 31, 2014
JeremyEG in Spirits

A few things to get off my chest ...

There's a burger place near me that does a black and white milkshake with REALLY good local ice cream and we sometimes have them with a shot of dark rum. Really good. :)
JeremyEG
HomeCookLocavore.com

Aug 31, 2014
JeremyEG in General Topics

Soft Boiled Eggs/Old School?

That sounds delicious. :)
JeremyEG
HomeCookLocavore.com

Aug 24, 2014
JeremyEG in Home Cooking

Soft Boiled Eggs/Old School?

This thread is making me oh so hungry. I've seen several interviews with Michael Pollan where hosts will ask "How can you convince people to spend $5 on a dozen eggs at a farmers market, when you can get the eggs for far less as the supermarket." He always replies that he thinks two fresh, soft-boiled, local eggs make one of the most affordable and delicious meals one can enjoy. I'm so hungry now!
JeremyEG
HomeCookLocavore.com

Aug 24, 2014
JeremyEG in Home Cooking

Ogunquit recs for Sept '14

I just got back from a week in Ogunquit and on the casual end, we've always loved Mikes in Wells. They fry REALLY well so the whole belly clams are a real treat. They also have a great beer list with lots of good local brews and some unusual choices as well. We've been in jeans but we also sometimes go for our 'nice' meal as well. When lobsters and steamers are done perfectly, I don't care much about the atmosphere. :) Have fun!
JeremyEG
HomeCookLocavore.com

Aug 22, 2014
JeremyEG in Northern New England

dining with picky eaters...

Lupa could work as would Co. for pizza.
JeremyEG
HomeCookLocavore.com

Aug 18, 2014
JeremyEG in Manhattan

A beef: "Is this your first time here?"

Doesn't bother me at all. And even people suggesting snide or sarcastic responses to the question seem to realize that it's most likely the management that requires servers to ask it so perhaps we should cut the waiters some slack. There are also plenty of restaurants that serve knowledgeable foodies as well as people who may be completely unfamiliar with the food or menu. I frequent a Basque tapas place near me and heard a couple visiting ask how big the 'ham steak' was on the Spanish Ham Pinxto. So what if the restaurant wants to gauge how familiar the guest may or may not be with the food. It seems to be sincerely meant to help guests to have a nice experience. If you're that anxious about a 7 second interaction with someone who's about to bring you food for the evening, meditate or have a drink before you leave the house.
JeremyEG
HomeCookLocavore.com

Cooks Illustrated hits a new low!

That's good to know. Thanks.
JeremyEG
HomeCookLocavore.com

Aug 03, 2014
JeremyEG in Food Media & News

Cooks Illustrated hits a new low!

I cancelled my subscriptions several years ago but prior to that, I had my own online and print subscriptions as well as several gift subscriptions for family. I started cooking more Asian foods and found the magazine less than helpful in that arena. Forget trying to learn about the subtle differences between different curries or chili peppers when the head honcho has an intolerance to all spicy foods.

Also, when I started doing cooking demos at the farmers markets, I was of course struck at how much different fresh ingredients tastes. I realize that CI assumes very average ingredients but I actually found some of the recipes involved overseasoning of proteins or suggested brining cuts that didn't need to be brined. If I'm lucky enough to have a local pork shoulder from a great farm, I'm unlikely to seek out a CI recipe. It always struck me as strange that a magazine that spends that much time trying to find the best ketchup, can't acknowledge that a tomato in-season needs to be handled different than a tasteless tomato from the supermarket in January.

I don't have the subscription anymore but I vaguely remember their intentionally making their paella recipe less authentic. That's one dish I've been lucky enough to have in Spain many times and I remember being excited to read the CI version and I can't remember now what exactly they suggested, but I remember their almost acknowledging that they didn't like authentic paella and were going to 'fix' it.

The marketing stuff sounds awful!

JeremyEG
HomeCookLocavore.com

Aug 03, 2014
JeremyEG in Food Media & News

Projects I'm doing for motivating people to cook more...

I love this! There are so many reasons that people believe they can't cook. I worked with people most of the time who are interested in cooking with local ingredients but believe they can't afford it. It's so important to get people to cook and best of luck!
JeremyEG
HomeCookLocavore.com

Aug 02, 2014
JeremyEG in Home Cooking

You guys have thoughts on this take on the GMO issue?

You bring up some good points. I know very little about the science of GMO's and I'm interested in learning more. I certainly do not believe that every technological advance in the food system has been good for all involved. In fact many have been environmentally devastating, even while often improving efficiency (and profit).

Furthermore, many of us do feel like we need to do additional research before deciding that a food is 'safe,' even when it's approved by the USDA. In addition to the margarine you site, I would add artificial sweeteners to the same list of foods widely thought to be harmless and even healthy at one point. I know others feel that way about some of the FDA approved drugs. In no way do I think GMO foods are dangerous in the same way, but I think it's generally a good idea to self-educate when an industry is willing to spend that much money to prevent information from going on labels.
JeremyEG
HomeCookLocavore.com

Aug 02, 2014
JeremyEG in Food Media & News

You guys have thoughts on this take on the GMO issue?

http://www.iflscience.com/health-and-...

JeremyEG
HomeCookLocavore.com

Aug 02, 2014
JeremyEG in Food Media & News

Blue Hill Stone Barnes Redux

I know many of you have eaten at BHSB since they revamped their menu and concept, but I just ate there earlier this week and wanted to report back. In short, the prices are a bit higher, but the concept works very well and I would choose a meal at Blue Hill above one at Per Se, EMP, etc. in New York.

The technique is still rock solid. Sauces are perfect and proteins are cooked exactly right. When we dine at Blue Hill, we have no dietary restrictions and are served unusual cuts of meat like heart and brain. These can be difficult to cook properly and all were executed perfectly throughout our meal.

As others have noted, they can whisk you out of the dining room to eat a course or two in another location. I feel like some of the intrigue of the meal lies in not knowing exactly what the course will entail or to where you'll be led so I don't want to spoil the experience for others. But it was fun and they have truly perfected the storytelling part of the experience. That means you might hear about how the place learned to make homemade charcoal, or how a beer was made almost accidentally. But you'll end up hearing stories that are in no way pretentious and very much in line with the restaurant's vision of where their food comes from.

Also, the best zuchinni dish I have ever tasted.

Can't recommend it highly enough.

JeremyEG
HomeCookLocavore.com

Blue hill at harvest

We went last fall and it was amazing. I vaguely remember that some of their charcuterie is 'ready' in the fall in addition to the huge number of vegetables.

We're going tomorrow night and we can't wait!

JeremyEG
HomeCookLocavore.com

Late Dinner Suggestions

Txikito is really fun for Basque Tapas. Look for specials like the roast suckling pig. Have fun!
JeremyEG
HomeCookLocavore.com

Jul 29, 2014
JeremyEG in Manhattan

Which restaurant rating?

Don't forget to use Chowhound for restaurant recs! When I see a place that looks interesting, my first stop is to search for recent Chowhound write-ups. I have a pretty good sense of which hounds have palates and tastes similar to my own. I do think that the less Western the cuisine, the less helpful Michelin and Zagat's are. I have had truly stunning meals in Flushing lately and often have trouble finding mentions of those places at all on in the guides even though the restaurants are considered the best of the best for the type of food they are serving. Have fun!
JeremyEG
HomeCookLocavore.com

Jul 28, 2014
JeremyEG in Manhattan
1

Seafood in Manhattan?

I live near Barchetta and have really enjoyed my 3 meals there. It's open late and I realized how hard it is to get really great seafood pasta dishes here outside of Esca. I also love their crudo but like you said, it's not quiet. Might the bar be a bit better?
JeremyEG
HomeCookLocavore.com

Jul 26, 2014
JeremyEG in Manhattan

to chez panisse or to not chez panisse, that is the question

I read that sometimes too and think that people default to the 'I could cook that at home' criticism when they find dishes to be simple. I've never found the food at CP to be overly-complicated which I find refreshing and ironically, exciting! It's a showcase for some of the best ingredients in the US and the chefs seem to know when to stop manipulating them. Have fun!
JeremyEG
HomeCookLocavore.com

Chicken Stock - Pressing Pause?

You should be fine. I'm not sure how large your stock pot is, but I've left my very large pot for more than two hours and have come home to find the pot still too hot to touch. I have also stuck the pot in the oven at 200 and then taken it out when I got home. Never had a problem.
JeremyEG
HomeCookLocavore.com

Jul 21, 2014
JeremyEG in Home Cooking

Good restaurants in Southern Vermont?

Tj Buckly's in Brattleboro is upscale and fun. Around 15 minutes south on 91, I also really like Hope and Olive in Greenfield. Well-prepared farm to table with GREAT cocktail and beer list. Have fun!
JeremyEG
HomeCookLocavore.com

Jul 21, 2014
JeremyEG in Northern New England

VInland - Portland

Ate there last night and had a truly remarkable experience. Thank you so much for the rec! I'll post a full review later on.
JeremyEG
HomeCookLocavore.com

Jul 17, 2014
JeremyEG in Northern New England

The Rent err…..Groceries are Too Damn High!

That sounds very expensive! You shouldn't find local vegetables with less taste than the supermarket varieties that have been shipped thousands of miles. If that's what you're seeing, by all means, mention it to the farmer! I'd be annoyed too and probably wouldn't think of spending that much.

At the same time, it's really too bad that local farmers are generally not entitled to the subsidies that the agribusiness farmers are and often make far less per item than the bigger players.

Again though, if the veggies at your supermarket are better tasting than those from your market, you either have a horrible farmers market on your hand or the best supermarket in the world.
Happy eating!
JeremyEG
HomeCookLocavore.com

Jul 16, 2014
JeremyEG in General Topics